Friday, May 7, 2010

DoWash the asparagusSnap off the woody bits at the bottomPeel with asparagus peelerKeep peel and bottom bits for a vegetable stock (in fridge)Boil water in steamer and add vegetablesSimmer at low heat for 15 minutesShave Parmesan finely

Arrange asparagus on warm platter. Dribble some of the olive oil on them.Sprinkle with the Parmesan flakes. Add some chopped parseley around the edge of plate.